Trippa alla genovese – Tripe Genovese

https://blog.giallozafferano.it/renatabriano/trippe-alla-genovese/

Ingredients

1 Onion
1 Celery stalk
1 Carrot
Parsley (optional)
600 g Tripe already cut into strips
300 g Potatoes or 4 potatoes in chunks
200 g Tomato pulp
100 g White wine
q.b.Pepper
q.b.Salt flavored with Mediterranean herbs to taste

Tools

Casserole
Food processor
Wooden spoon
Strainer / Colander

How to make Trippa alla genovese -Tripe alla Genovese

First, ask the tripe shop or your butcher to cut the tripe into strips. If you use supermarket tripe, it will already be cut.
Wash the tripe in a colander under running water. Drain well.
In an earthenware casserole (or a steel pot), put 3 tablespoons of EVO oil and brown the previously chopped flavors.
Add the tripe and let it season for 10 minutes, stirring occasionally.
Add the flavored salt (or normal salt and add sage and rosemary to the initial chopped mixture), pepper and sprinkle with a glass of dry white wine.
Let the wine evaporate and add the beans and tomato puree.
When it boils, lower the heat and leave to cook for 1 hour, first with a lid and in the last minutes without.
Just before turning off the heat, adjust the salt and add, if you like, a sprinkling of chopped parsley.

Types of tripe

The rumen is also known as tripe, belly, cross, crucetta or busecca
The reticulum is also commonly referred to as a cap, butt, honeycomb, sonnet, Bonetta, or Berretta.
The omasum is formed by a bag with many lamellae and is also commonly called foglietto, foiolo, centopelli, libro mille fogli or millepieghe.
The abomasum is the last of the four cavities of the stomach of ruminants and is commonly called frasame, lampredotto, ariccia, riccioletta, tranciata, arrangiata, spannocchia.

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.